pumpkin sour cream bundt cake
(1 RATING)
Made this the other day because we had a cold spell here. It was sooooo good that I think I might add it to my Thanksgiving menu! Next time I'm going to add pecans to the struesel.
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cook time
method
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yield
Ingredients
- STREUSEL
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 teaspoon ground all spice
- 2 teaspoons butter
- CAKE
- 3 cups all purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 cup butter, softened
- 4 - eggs
- 1 cup pure pumpkin puree
- 1 - 8 oz. container sour cream
- 2 teaspoons vanilla extract
- GLAZE
- 1 1/2 cups powder sugar, sifted
- - 2-3 tablespoons milk or orange juice
How To Make pumpkin sour cream bundt cake
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Step 1Preheat oven to 350. Grease and flour a 12 cup bundt pan. Make streusel by combiniong all the ingredients and using a pastry cutter or two knives until mixture is crumbly. Make the glaze by combining powder sugar and milk or oj which ever you choose and mix until smooth.
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Step 2In a medium bowl mix flour, cinnamon, baking soda and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Add pumpkin, sour cream and vanilla and mix well. Slowly add flour mixture.
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Step 3To Assemble: Spoon half of the batter into prepared pan. Sprinkle streusel on top of batter in the center, make sure the streusel doesn't touch the sides. Top with remaining batter, make sure the batter on top reaches and touches the sides of the pan (this helps "lock" in the streusel).
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Step 4Bake 55-60 mins. or until toothpick comes out clean. Cool for 30 mins. Invert onto wire rack and drizzle with glaze.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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